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(Boiling )then reduce to simmer ….causes scorching very easily. Lower heat levels will make better syrup.

I would really like a non sweetened tonic? Is that just quinine phosphate in water or do you need something to help it dissolve?

Hey there! I love your content, it's funny how this channel has EVERYTHING you need to know about soda formulations. Thanks a lot! Btw, what kind of board are you using???

One last update! I was doing some research online and found that unlike other herbs and spices, vanilla sometimes requires recirculation of the solvent in order to extract everything. So, I bought more vanilla beans, dehydrated them, and ground them up with a coffee grinder. Then, I purchased a cheap food-grade peristaltic pump, allowed the vanilla beans to macerate in alcohol for a day, and set up the percolation to recirculate the solvent over a period of about 5 days. The continuous recirculation of alcohol through the vanilla beans produced the most aromatic extract I have ever had. It was like smelling a pile of vanillin but with more earthy tones. I just had to give everyone an update with this modified method.

Prime would be the easiest to recreate as it's literally just cat pee.

Thanks for the straightforward and concise information. I'll definitely be trying this. A question, would this work with other flavours? I have ginger essential oil and wondering if I could use the same formula. Thanks Darcy!

Hi Darcy, I really enjoy your videos. Concerning shelf-stable version ... would it last longer if I would add sodium benzoate and/or potassium sorbate ? And if doing so, would it change the taste profile ? Thanks in advance !

Would you say that London water has too many minerals to use?

Sir this water drinking 100% sure😂

Hi Art of Drink, I wanted to take a moment to thank you and express my appreciation for sharing your knowledge about soft and energy drink creation for free. Your videos are incredibly informative and helpful. I was wondering if you could create a new video focused on sports energy drink creation. It would be fantastic to learn more about this from you. Thanks again for all your great work!

Great Video, thank you

Do you have any recommendations on what to look out for or where to purchase ESOs that are safe for making flavor essences?

Nice! New video!

what can I se instead of alcohol?

Sir please salt water convert drink water expriment video sir

i wish there was a class for this my adhd brain is fighting me 80% of the way going through this.

How would malic acid adjust the taste of this recipe? I often use malic acid for food and drink to add an acidity with less of its own flavor to overwhelm others (compared to citric acid), but I've never used acid phosphate or phosphoric acid.

10:35 recipe

Is this product still available? It looks as though it is discontinued.

Does 3:2 simple syrup mean 3 parts sugar to 2 parts water? Sorry for the boring question. I'm going to attempt this recipe very soon!

Thx for the idea. Im going to blend my freshly grown ginger with vodka in my Ninja. Let sit overnight and then add to a syrup sugar honey mix the following day or days. Can be filtered, but why bother I say keep the fibre it's not much and good for you.

Love ur videos, Sir. Great quality. Greetings from Brazil

Hey Darcy, just want to say I'm a huge fan of your content and dedication. With that being said have you considered hiring an editor to cut your videos down to size? For a mass audience videos around 10-12 minutes tend to do a lot better than longer ones. Just food for thought

Great video - always so well explained and engaging. I’m learning so much and really appreciate the effort you put in

Would love to see a sports drink recipe

This information is pure gold! I attempted my own mineral blend last week and although it has very high bioavailability, it's a bit lacking in flavour and solubility.

Great video. Cool pictures in the back.

Sir...how to covert mocktails mojito's into Soft Carbonated drink for launching in the market.?

Thanks for taking the time to make this informative video.

how much does the caffeine taste in the end product and could it be replaced with something else if it does? As someone who enjoys the flavor of classic energy drinks, but does not care about the "energy boost", I would honestly like to make caffeine-free energy drink.

Thanks! I’d like to next see a video on workout-oriented electrolyte drink mix, like Gatorade or Liquid IV. I haven’t found a good sugar-free one that uses my preferred sweetener (allulose, with a tiny amount of sucralose), has a good combo and concentration of salts for exercise, without a bunch of stuff I don’t want like amino acids, and in a flavor I like, so DIY seems like the way to go. It is regularly over 100°F (38°C) where I live, so electrolyte replacement during exercise is important. For myself, I might consider flavoring with unsweetened under-strength drink powder + allulose. My favorite flavor in the commercial electrolyte powders is Liquid IV’s Passion Fruit, but that could be hard to figure out how to replicate.

This video came out at the perfect time to help me set up my new mineral water keg setup. I appreciate the tips on mixing the minerals into large pre made batches.

Electrolyte mineral water for the summer time, great! Can we expect a mineral water blend for coffee when winter comes knocking? I know of some companies that have a powder mix for brewing water based on the type of roast, but it would be interesting to see if country of origin would have any bearing on the formulation.

Very cool and interesting, thanks

Fantastic, please never stop sharing this info, I love learning! Thanks 🙂

Great to see this one. I have club soda on tap at home and I've been experimenting with different amounts of varying ingredients to adjust the flavor, but I was mostly following mineral water clone recipes. Nice to see a breakdown of what does what. Looking forward to giving this one a try in my next batch of soda.

Please Use My real name if you are going to call me out on anything I worked on. Kevin J. Verspoor aka PerfumeKev, Robert Hess gave the vintage Abbotts bitters . My team did quite a few GC/MS runs to get a pretty close recipe to work off of. Using GC/MS you can duplicate a flavor, or fragrance really closely. When the flavor you are working off of and old sample the harder it is to make the exact duplication.

Is caramel color the same as caramel coloring?

What is the final amount of ions in the water should be?

Thanks for another gem of free information.... We need your course most in Africa but can't afford your fee. We greatly love your free offerings anyway. Best wishes to you and yours.

here in italy doesn't exist this product

Okay, I'm shocked. I've made vanilla extract using the maceration method for years with less-than-optimal results. I dried my vanilla beans in a dehydrator, then powdered them using a coffee grinder and used this same exact percolation setup with the same method. The result was a far better vanilla extract within 24 hours than I could ever get in 6 months using maceration. It was so aromatic and perfect! I ran it through a second time and got even better results! It's the best vanilla extract I've ever made! Thank you for showing us the method!

21k in 5 months ain’t too bad. Congratulations. Would love to see you do an episode on how to make Irn Bru at home. It’s famous in Scotland & is damned delicious. I can only get it on special occasions from Aldi where I live (like once a year for $2.49 per can) and it’d be great to know if there’s a way to Frankenstein this miraculous brew at home.

One could use Cherry-Oil make an Essence and then a Syrup, right ? :o)

I love tonic water straight on ice

Can I substitute the sugar with something for a a sugar free version

How much of each ingredients will I need to make 200 liter of flavour syrup

Really been enjoying your videos. I'm a student doing bartending work on the side and wanna get into beverage development or distilling perhaps. I appreciate you taking the time to share your knowledge - stuff which I seemingly can't get anywhere else. It's like there's this secret insider world that knows about this stuff, and it's super hard to break through that barrier. I havn't been able to afford your course, but I'm definitely buying it when I can. I'll be looking out for anything you make in the future.

What kind of hotplate is that called

What kind of sugar